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Roasted Vegetable Phyllo Bundles [Vegan]

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Little veggie bundle bliss. These little phyllo bundles are basically just little flaky bowls of roasted veggie goodness.

Roasted Vegetable Phyllo Bundles [Vegan]

This Recipe is :

Vegan

Ingredients

  • 1 large red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 yellow squash, cut into 1-inch pieces
  • 1 zucchini, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, halved or quartered
  • 1/2-pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, pressed
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • fresh cracked pepper
  • 1/2-1 cup shredded vegan mozzarella (optional)
  • 8-10 phyllo sheets, thawed
  • Olive oil for brushing
  • Optional: serve with marinara or pesto

Preparation

  1. Preheat oven to 400°F.
  2. In a large bowl, toss chopped vegetables with olive oil, garlic, thyme, oregano, salt and pepper until evenly coated. Spread vegetables in a single layer on a large parchment lined baking sheet. Use two baking sheets if necessary to prevent overcrowding. Place in the oven and bake for 20 minutes. Remove baking sheet from oven and immediately sprinkle mozzarella cheese evenly over vegetables. Set aside. Reduce oven temperature to 375°F.
  3. Set a 12 cup muffin pan next to your work space. Working with one sheet of phyllo at a time, lay the first sheet on a dry work surface and lightly brush with olive oil working from the edges in. Stack 3-4 more sheets of phyllo, depending on desired level of thickness, brushing each sheet lightly with oil. Cut stacked phyllo into 6 even squares/rectangles. Gently press one square into a muffin cup, followed by 1/4 cup vegetable-cheese mixture. Gently fold phyllo edges over to enclose filling. Brush with olive oil, and continue steps until 6 bundles have been made. Starting with one sheet of phyllo again, create another stack and follow steps to make six cups more, equaling 12 in total.
  4. Place in oven and bake for 30 minutes or until golden. Let cool in pan for five minutes before serving.
  5. Serve warm with marinara or pesto if desired.

Notes

For a thicker phyllo cup use five sheets instead of four. Vegetables can easily be swapped out for others, or doubled up if certain vegetables are omitted. Vegetables do not need to be perfectly cut, a rough chop can suffice.

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AUTHOR & RECIPE DETAILS


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Hi! I’m Meg (Meghan) a self taught kitchen mess maker who is obsessed with garlic and anything chocolate. I’m out to create whole foods and seasonal dishes to help you and I eat with a purpose. But above all you’ll find dishes that herbivores and omnivores alike will want to devour. Please drop by my blog NomingthruLife.com to find a collection of recipes and tips/tricks, or come say hi on social media. Either way I’d love for you to stop by!


 

 

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30 comments on “Roasted Vegetable Phyllo Bundles [Vegan]”

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Christine Ulrich Ferraro
2 Years Ago

Amy Battaglia


Reply
Jennifer Moravik
2 Years Ago

I find such awesome recipes on this site:)


Reply
Lisa Marie Kirtright
2 Years Ago

Emily Lyons!!!


Reply
Dona Laird
2 Years Ago

Yum!


Reply
Lynn Aleksich
2 Years Ago

The word "little" used more than a little.


Reply
Tammy Cardona-Zambeis
2 Years Ago

Yanis Mario Zambeis


Reply
Xuan Dang
2 Years Ago

yummy


Reply
Wow366
2 Years Ago

Who else loves this ?


Reply
Izzy Flores
2 Years Ago

Lynette Cubano


Reply
Karen Harty
2 Years Ago

Maureen Harty


Reply
Maureen Harty
06 Nov 2015

That looks lovely yummie. x x x x



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